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This beetroot samosa recipe by Simon Hulstone makes for a light and satisfying canapé. Beetroot wrappers are filled with rich goat's curd and served on a disc of beetroot. The visual impact alone will wow your guests.
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Using a mandolin thinly slice one each of the golden and red beetroots. Cut the slices into 8cm squares and quickly blanch each colour separately in boiling water. Refresh in iced water
Cook the whole red and golden beetroots in boiling water and allow to cool. Slice into discs approximately 5mm thick and then cut out smaller discs, about 3cm in diameter. Mix the goat’s curd with the truffle
Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay - at The Elephant Brasserie and its adjoining The Room in the Elephant.
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Goat's curd and beetroot samosa
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